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This is a very hearty soup, and if you leave it to cool down after cooking the pearled spelt will continue to swell until you...
Read moreA chunky nourishing soup. Leave out the chilli if you don’t want the heat and use paprika rather than smoked paprika if you donâ€...
Read moreThis silky smooth celeriac soup is enhanced by making it with a white wine vegetable stock. It is delicious topped with a...
Read moreWild garlic makes a fabulous vibrant green soup. Raw wild garlic is pungent, but when cooked it has a delicate flavour. That flavour...
Read moreJerusalem artichokes are one of our favourite winter vegetables and well worth seeking out. If you've never cooked with them before, a good place to...
Read moreThis soup is our tribute to the wonderful ingredients you can find in England's West Country. We like to use local Sharpham Park Pearled...
Read moreHarira is a thick nourishing Moroccan soup with lentils and split chickpeas and is eaten as a warming snack. Hariria is served daily during...
Read moreTom Yam is a hot and sour Thai soup. The base is Nam Prik, is chilli water and Phao means roasted. The base of...
Read moreThis is a warming Sichuan noodle dish in a spicy vegetable broth. The Chinese way to eat noodle soup is to hold your chopsticks...
Read morePozole is a traditional Mexican spicy thick soup, containing hominy, which are the large kernels from white maize cobs used extensively in South American and...
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